The Japanese “hot pot” is a very healthy and romantic meal to share through the winter months. These dishes are heavy on the leafy greens, mushrooms, tubers, tofu, fish, and mussels and low on the creams and fats of western fair. However, their signature is the savory broth of dashi, soy sauce, mirin, and sake. The recipe this time: The Broth 4 cups Water 1 tsp. Instant Dashi Stock 6” Dried Kombu 1/2 cup Mirin 1/2 cup Mushroom-flavored Soy Sauce 1 cup Sake The Vegetables 1/2 lb. Firm Tofu 1/2 lb. Bok Choy Leaves 1/4 lb. White Mushrooms 1/4...

About

Joseph Hallenbeck attended the RTIS program at DigiPen Institute of Technology, studied Victorian-era literature at the University of Oxford, and graduated from Augustana University in Sioux Falls, SD with a B.A. in Philosophy and English Literature. He has worked as an interpretive ranger, naturalist, and caver for the National Park Service and is now employed as a Software Engineer at Research Square in Durham, NC.